Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 706 | 2016-10-31 13:10:55 | 88.91 | 97% |
| 549 | 2016-09-25 18:31:57 | 80.73 | 89% |